Baked Mixed Grain Pesto Bread Rolls Ups
Delicious bread rolls filled with a punchy pesto that adds an incredible colour and flavour. Perfect for starters, sides, or just eaten on their own.
Does anyone else always get a craving for bread, or is it just me?
Especially when they’ve just come out of the oven; still warm in the middle!
I love this method of baking in a skillet. They meld together just enough so you have to tear them apart to release each delicious roll packed full of an even more tasty filling.
The first time I made this recipe I used 100% spelt flour with a red pepper filling, however I felt that the end product was dense, so, after a lot of practice, I finally settled on using 50% spelt and 50% organic white flour and I think it’s a brilliant combination that suits this dish perfectly.
The middle takes a little longer to bake than the outside. Make sure to test the middle before removing from the oven. You can do this by inserting a metal skewer into the middle of the middle roll – if it comes out clean, they’re done.
The red pepper dip still worked amazingly inside the new and improved rolls, but I think the pesto works even better. Try both and see which one you prefer. Or do both – and layer them in the skillet in a repeated pattern: pesto, red pepper, pesto, red pepper and so on.
Love Niki xxx
Ingredients
For the dough
- 200 g spelt flour
- 200 g white organic flour
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 350 ml lukewarm water
For the pesto
- 3/4 cup walnuts
- 1/4 cup toasted pine nuts or an additional 1/4 cup walnuts
- 2 handfuls of spinach
- 1 handful of basil
- Juice of 1/2 lemon
- 1 tsp sea salt
- 1 clove garlic
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 1/3-1/2 cup water
Instructions
To make the dough
- Add the flour and salt to a large bowl and mix well.
- Mix the yeast, sugar and olive oil with the lukewarm water and leave to rest for 1-2 minutes.
- Create a well in the middle of the flour, gradually pour the liquid in, mixing together until you a dough forms.
- Tip the dough onto a floured chopping board and knead for a few minutes until the dough is springy.
- Transfer the dough back to the bowl, cover with a damp cloth and leave somewhere warm for around an hour.
- Once the dough has doubled in size, transfer back onto the floured chopping board and knead again, gently, to knock back the air.
To make the pesto
- Add all the ingredients to your food processor or high-speed blender and blitz until combined. You may need to scrape the sides down a few times during this process.
To make the rolls
- Heat your oven to Gas Mark 4/180 c.
- Divide the dough into 16—20 pieces (depending how big your skillet or pan is) roll out into strips and then with the palm of your hand flatten a little.
- Line a (25cm) skillet pan with baking paper.
- Add approx 1 tbsp pesto per strip and spread over.
- Roll the dough with the pesto inside, place them around the outside of the skillet pan, just touching each other.
- Repeat this process, working your way inwards, adding each roll into the skillet once rolled.
- Bake for 30-35 minutes. You can test the middle rolls with a skewer by inserting it into the middle of the roll and if it comes out clean, it’s baked.
2 Responses
Hi,
Would you need to prove the rolls once they’ve been filled?
Thank you!
Hi Vera
You can as an extra rising option. But I didn’t for this recipe.
Love
Niki xx